Robert E. Lee Cake

5/22/19 Cook’s Corner

Betty Kaiser 

Memorial Day is more than BBQs and picnics

 

When I was a kid, Memorial Day was celebrated on May 30. Whatever day of the week that fell on the calendar. Like most kids, I thought of it as a no-school-day with a family picnic at a park.

Now that I’m older and wiser, I know it is a day to commemorate all of the military men and women who died fighting for our country’s freedom. Originally called Decoration Day it officially became Memorial Day by an act of Congress in 1971 and the date was changed to the last Monday in May. The reason was to ensure that every year the now more than 1.1 million military deaths in a dozen major wars would be honored by our nation.

Here in Cottage Grove, one way we can show our respect is by attending the ceremony on May 26. It  begins at 11 a.m. in the C.G. Armory. Afterwards, there is a procession that leads to Memorial Park at River Rd. and Main St. Attendees walking to the park are led by a bag piper, police, and members of a motorcycle club. A variety of speakers address the group and the event concludes with a 21-gun salute. It’s always very touching.

Also, a few years ago, the National Moment of Remembrance Act was put into place. Please pause at 3 p.m. on Mon. May 26, for a nationwide minute of silence to remember and honor those who died.

Then, after the ceremonies—because everyone knows that most holidays involve food—

we will all either head home for a BBQ or to the park for a picnic. 

Today’s recipe is for a delicious cake that has been around since the late 1800s and was named after Confederate General Robert E. Lee. I chose it because it combines my favorite lemon and orange fillings and frostings. Yummy!  If the cake steps seem too daunting you could probably use a lemon cake mix but prepare the filling and frosting from scratch.  It must be made the day before eating.

Enjoy— and God bless America!

ROBERT E. LEE CAKE

2 cups flour (all-purpose), sifted

1/2 teaspoon cream of tartar

1 1/2 teaspoons baking powder

8 eggs, separated and room temperature

2 cups sugar (granulated)

1 tablespoon lemon zest, grated

1/4 cup lemon juice, fresh-squeezed

*LEMON FILLING: SEE INSTRUCTIONS BELOW.

3 tablespoons lemon zest, grated

1/2 cup lemon juice, freshly-squeezed

1 1/2 cups sugar (granulated)

6 tablespoons butter

3 eggs, lightly beaten

*LEMON-ORANGE FROSTING: SEE INSTRUCTIONS BELOW.

1/4 cup butter, room temperature

1 tablespoon lemon zest, grated

3 to 4 tablespoons orange zest, grated

2 tablespoons lemon juice, freshly-squeezed

6 cups powdered sugar (confectioners' sugar), sifted

1/4 cup orange juice, freshly-squeezed

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans.

1. In a medium bowl, sift together flour, cream of tartar, and baking powder; set aside.
2. In a large bowl, beat egg yolks until very thick and creamy.  Gradually add sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow.  Stir in lemon zest and lemon juice; gently fold in the flour mixture until well incorporated.
3. In a large bowl of your electric mixer, beat egg whites until stiff peaks form.  Fold 1/3 of the beaten egg whites into the egg yolk batter, then fold in remaining egg whites until no streaks remain.
4. Spoon batter into prepared cake pans.  Bake approximately 20 to 25 minutes or until cake begins to pull away from sides of the pan. Remove from oven and let cool 10 minutes in the pan.  Loosen edges with a knife and turn out onto wire cooling racks to finish cooling.
5. Prepare the Lemon Filling and Lemon-Orange Frosting.
6. When cake is completely cool, with a long-blade serrated knife, cut each layer horizontally in half to make four (4) layers.
7. Spread Lemon Filling between layers of the cooled cake.  To keep cake from sliding to one side, insert a long wooden skewer into the middle and all the way to the bottom.  Spread Lemon-Orange Frosting on sides and top of the cake.
8. Store cake in the refrigerator until serving time.
9. Makes 8 to 10 serving.

*LEMON FILLING INSTRUCTIONS:

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.  Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.  Add butter and stir until it has melted.  Remove from heat and let mixture cool to room temperature.

When cool, beat eggs into the lemon-sugar mixture until well blended.  Return to heat and cook, stirring constantly, 10 to 15 minutes or until mixture thickens and coats a spoon.  Remove from heat. Cool in refrigerator until ready to use.

LEMON-ORANGE FROSTING INSTRUCTIONS:

In a medium bowl, beat butter until it has the appearance of thick cream.  Beat in the lemon zest, orange zest, and lemon juice.  Stir in the powdered sugar and orange juice, a little at a time; continue beating until mixture is very smooth (stir in enough orange juice to make a spreadable frosting).

Keep it simple and keep it seasonal 

with Betty Kaiser’s Cook’s Corner

email bchatty@bettykaiser.com